Burrata Caprese Salad
Burrata, meaning butter in Italian, has a mozzarella outer shell layer which is filled with a panna cream. This very rich and flavorful cheese has a smooth buttery finish so there's no wonder why so many people refuse to go back to mozzarella once it's found it's way across their tastebuds and makes an lasting impression on their palate. It's a sensual experience and pure delight. Like all cheeses, make sure to enjoy burrata at room temperature so you can truly take in the deep flavors. I hear burrata can be hard to find but I get mine locally from my Whole Foods store in Newport Beach which serves me well. You can also find this popular cheese at gourmet or specialty stores.
This simple recipe uses only 4 ingredients. Make sure you pair it with a nicely aged balsamic vinegar as it'll create even more depth to this simple dish. I used a regular balsamic which I chose to reduce on the stovetop on simmer for about 15 minutes while slicing the tomatoes and cheese. This made for a slightly sweet syrup consistency much like what you get from an aged balsamic. Plus, the presentation is lovely as it holds up instead of drowning the tomatoes and cheese in a puddle. If you don't want to bother with the reduction or a nicely aged balsamic, no worries! Just be sure to let your guests control the drizzle at the table. If you do decide to make a reduction be sure to keep the heat on low as it takes just a few seconds for it to overheat creating a sticky mess in the pot which you'll be sure to struggle with during cleaning. I topped this salad off with some rough cut basil from my garden for a hint of herbal freshness.
2 large heirloom tomatoes
1 ball of burrata cheese
balsamic vinegar drizzle
Slice tomatoes about 3/4 of an inch thick and plate. Slice burrata about 1/4 inch thick and layer on top of the tomatoes. Top with a drizzle of balsamic vinegar and garnish with some rough cut fresh basil. Enjoy at room temperature.
A very special thanks to Gem who took all the above photos for this post. I just love them! Check out her blog Raspberry Sundae.